Persimmon Jam with Star Anise and Vanilla
The key is to pick a ripe, soft persimmon — then success is guaranteed!
Varvara
Recipe author
Persimmon Jam with Star Anise and Vanilla
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
58 g
226 kcal
GI:
14
/
0
/
86
- I adore persimmons! Partly for their unusual flavor. But persimmons don't just taste wonderfully good — they're also packed with nutrients. In fact, for nutrient content they outdo even figs and grapes. Because persimmon is so good at curbing hunger, it's earned a place in plenty of diets, since it does nothing but good for your figure. Experts say that eating persimmons regularly can help ward off many illnesses. Here's another great thing about persimmons: you don't have to eat them right away — but they also don't keep for long, so you can put them up for winter. Persimmon jam is a true delicacy. Today I'll share a recipe that a friend gave me. Let's make this jam together! Before we start, a word of advice — choose your persimmons carefully. You want fruit at just the right ripeness, neither under-ripe nor overripe. Remove the stems and finely chop the persimmons. Add the sugar and star anise. Cook the jam over low heat for about two hours. Then let the mixture cool and cook it again for another 1.5–2 hours over low heat. By the way, this jam is perfect for cakes — for layering between the cake layers, in particular — or simply alongside a cup of tea.
Caloric content of the products possible in the composition of the dish
- Persimmon - 53 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanilla pod - 287 kcal/100g
- Star Anise - 337 kcal/100g
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